Kaszanka (Blood Sausage) with Apples and Onions

Instructions

1. 1Carefully remove the about 450 g of Kaszanka (Blood Sausage) from its casing, then use your hands to crumble it into small, bite-sized pieces. Peel and core the 2 medium Apples, then slice them into 0.635 cm (0.6 cm) thick pieces. Peel the 2 medium Onions and dice them into 1.27 cm (1.25 cm) pieces.
2. 2Place a large (30.48 cm / 30 cm) skillet over medium heat, which is approximately 148.9-162.8°C (150-163°C). Add the 2 tablespoons of Lard to the skillet and allow it to melt completely. Once melted, add the diced 2 medium Onions to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are softened and translucent.
3. 3Add the sliced 2 medium Apples to the skillet with the softened onions. Continue to sauté for another 3-5 minutes, stirring occasionally, until the apples are slightly softened but still hold their shape.
4. 4Add the crumbled about 450 g of Kaszanka to the skillet with the apples and onions. Cook for 8-10 minutes, stirring frequently to break up any large pieces, until the kaszanka is heated through and slightly browned; the internal temperature should reach 74°C when checked with an instant-read thermometer.
5. 5Sprinkle the 1 teaspoon of Marjoram, 0.5 teaspoon of Salt, and 0.25 teaspoon of Black Pepper over the kaszanka mixture in the skillet. Stir well to combine all the seasonings evenly, then serve hot immediately.

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